COPYCAT STARBUCKS FLOURLESS CHEWY CHOCOLATE COOKIES

Copycat Starbucks Flourless Chewy Chocolate Cookies are better than the original. A crisp, chewy chocolate cookie made with semisweet and dark chocolate.

These Copycat Starbucks Flourless Chewy Chocolate Cookies taste just like the original chocolate meringue cookie. These are also known as chocolate brownie cookies.

Here is the deal with these cookies, once you make a batch of these COPYCAT STARBUCKS FLOURLESS CHEWY CHOCOLATE COOKIES I guarantee you will make another.

My husband literally stashed the cookies away so he could have one every day after work. Which is funny because he isn’t the biggest sweet person, especially dark chocolate. So the fact that he loved these really surprised me. He loves them warmed up in the microwave a few seconds, I like them just at room temp.

Here is the funny thing about my husband and his love for these cookies, one afternoon after heating one up for a few seconds he topped it with a layer of Nutella. Oh. My. Goodness. So good. Rich, but oh so good. If you love Nutella, you’ve got to try it.

My kids love these cookies as well. After our first batch they were devoured and my kids asked me when I was going to make the next batch of brownie cookies and these cookies really do taste like a chewy chocolate brownie.

A few tips on these chewy chocolate flourless cookies.

Do not store in the refrigerator after baking.

You do not need to refrigerate the dough before baking.

You don’t have to use dark chocolate chips, anything will do but dark chocolate is highly recommended.

Make sure to only use egg whites, not the whole egg as this is what makes the merguine like texture.

Keep them fresh store in a Ziplock bag or sealed container. If it is a little warm in your house, place parchment paper in between each cookie so they don’t stick together.

To get that out of the oven taste, heat in the microwave for a few seconds, yum!

So if you love brownies, chocolate, Starbucks or well anything just delicious, you will not just love these but you will devour them. Enjoy!
XOXO San

How do you make Chewy Chocolate Cookies?

Preheat oven to 350 degrees.

In a large mixing bowl whisk together powder sugar, unsweetened cocoa powder, cornstarch and sea salt.

Once well combined, mix in egg whites, egg and vanilla until completely combined and batter is smooth.

Fold in all of the chocolate chips but 2 tablespoon of the 60% cocoa chocolate chips.

Place in preheated oven and bake for 12-14 minutes, depending on your cookie size.

Remove from oven and cookie on cooling rack for 3-5 minutes.

My favorite kitchen items I used to make this FLOURLESS CHEWY CHOCOLATE COOKIE.

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Sheet Pan: I love using a larger sheet pan while cooking because I am feeding my family of seven. I love aluminium for when I do sheet pan meals. I would start with this 13 by 18 half sheet pan. I love these pans so much that I have 9!

Kitchen Aid Mixer: I love my Kitchenaid mixer and use it almost daily. For cookies, breads, sauces, frostings and dough – I find many recipes that I can use my Kitchen Aid to reduce prep time. I have two that I couldn’t live without.
ORHand Mixer: I love these for small batches or quick and easy recipes that don’t require a lot of ingredients. I love that you can have so many color options now, I love personally love teal.

Mixing Bowls: I love having a variety of sizes of mixing bowls. From small to large, I find that having at least 3 bowls of different sizes has been an essential in my kitchen. I prefer Pyrex because of the durability.

Copycat Starbucks Flourless Chewy Chocolate Cookies are better than the original. A crisp, chewy chocolate cookie made with semisweet and dark chocolate.

Course:
Dessert

Cuisine:
American

Servings: 16

Calories: 168kcal

Author: Sandra

Ingredients

3cupspowdered sugar

3/4cupunsweetened cocoa powder

1tablespooncornstarch

1/4teaspoonsalt

2large egg whites

1large egg

2teaspoonsvanilla extract

1/2cupsemi-sweet chocolate chips

1/2cupdark chocolate chips

Instructions

Preheat oven to 350 degrees.

In a large mixing bowl whisk together powder sugar, unsweetened cocoa powder, cornstarch and sea salt. Once well combined mix in egg whites, egg and vanilla until completely combined and batter is smooth. Fold in all of the chocolate chips but 2 tablespoon of the 60% cocoa chocolate chips.

If you are making large cookies, do 1 very generous scoop, then use your finger to make the dough into a perfect circle. If you are making regular cookies, just do 1 cookie dough scooper full and make sure to spread the cookie with your finger in a perfect circle.

Top 3-4 chocolate chip from the 2 tablespoons of chocolate chips set aside on top of each cookie.

Place in preheated oven and bake for 12-14 minutes, depending on your cookie size.

These look great! Going to try! When you say to spread with fingers, are you talking just kinda flatten or flatten them into the shape that you are looking at for the finished product? Do they not spread in the oven?

My son is both gluten- and lactose-intolerant. I made this recipe with the following gluten-free ingredients and had incredible success:
• Wholesome GF powdered sugar
• Rumford GF Cornstarch
• Pascha Chocolate Chips (55% and 85%)

Although I rarely recommend products, it’s very hard to bake for him, and your recipe made it so easy to produce something he and we really love. There is no compromise! Thanks so much

Can you use packaged egg whites, the kind that come in a carton? I made these today with fresh egg whites, and they are excellent. I rarely have use for egg yolks, so I prefer to have the packaged pasteurized whites on hand. Thanks for a super recipe.

I just made these cookies for the first time. WOW! I think they’re even better than Starbucks! The only problem that I had was the batter was so thick after adding the egg whites, egg and vanilla, I didn’t think it would be possible to even mix the chocolate chips in…after thinking about it, I added another egg white. That is exactly what I needed! I thought I was making the large cookies, but I did end up with about 18 cookies! No complaints!

OMG these are fantastic!!!! I made them to sell at the concession stand at my Celiac son’s comedy performance and they sold out! They spread A LOT so I ended up with really big cookies. I’ve been asked to make them for the next performance too. I love that they use easily accessible, inexpensive ingredients and don’t require going to 6 different stores for some obscure flour blend. Thank you so much for this recipe.. It will become a staple in our gluten free household.

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